Roast Venison Fillet

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

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This venison has a mixed provenance, as most things do in the kitchen, but its chief inspiration is the recipe for saddle of roedeer from Inverlochy Castle in Fort William, Scotland, to be found in The Gourmet Tour of Great Britain and Ireland by Sir Clement Freud.

I know it might look fiddly but you can make the rosemary sauce partway in advance, and the apple purée wholly in advance, so all you need to do on the night is cook the venison and reheat the sauces, adding juices